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Ingredients

Method

  • STEP 1

    Heat the oil in a medium saucepan and add the chilli. Cook for 1 min, then add the curry paste, stir and cook for 1 min more. Dissolve the stock cube in a large jug in 700ml boiling water, then pour into the pan and stir to combine. Tip in the coconut milk and bring to the boil.

  • STEP 2

    Add the fish sauce and a little seasoning. Toss in the noodles and cook for a further 3-4 mins until softening. Squeeze in the lime juice, add the prawns and cook through until warm, about 2-3 mins. Scatter over some of the coriander.

  • STEP 3

    Serve in bowls with the remaining coriander and lime wedges on top for squeezing over.

Recipe from Good Food magazine, April 2016

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A star rating of 4.3 out of 5.57 ratings
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